Tilapia Corn Chowder - cooking recipe

Ingredients

2 ounces bacon (about 2 slices)
1 teaspoon canola oil
1 stalk celery, diced
1 leek, white part only, halved lengthwise, rinsed and thinly sliced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch crushed red pepper flakes (optional)
4 cups reduced-sodium chicken broth
8 ounces yukon gold potatoes, diced
2 cups fresh corn kernels (about 4 ears)
1 1/2 lbs tilapia fillets, cut into bite-size pieces
1 teaspoon finely chopped fresh thyme
1 cup half-and-half
2 teaspoons lemon juice
2 tablespoons chopped fresh chives (optional)

Preparation

Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes; drain on paper towels.
Add oil & cooking spray to the pan.
Add celery, leek, onion, mushrooms, salt, black pepper, pinch of crushed red pepper flakes(if using) and cook until the vegetables just begin to soften, about 2 minutes.
Add broth, potatoes and corn.
Bring to a gentle simmer.
Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes.
Stir in tilapia and thyme; return to a gentle simmer.
Cook until the tilapia is cooked through, about 4 minutes more.
Remove from the heat.
Stir in half-and-half, lemon juice and the reserved bacon.
Garnish with chives, if using.